Peri Peri Chicken Thighs Recipe Oven Baked

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PERI PERI CHICKEN



Peri peri chicken image

If you enjoy Nando's peri peri chicken, you are going to love this recipe for oven-baked peri peri chicken. Tasty chicken thighs are marinated in a spicy peri peri sauce before being baked in the oven to give you the juiciest most tender chicken pieces with the familiar peri peri flavour we all know and love.

Provided by Veronica

Categories     Main Course

Time 2h30m

Number Of Ingredients 12

1 pound (450g) skinless, boneless chicken thighs
4 cloves garlic
1 medium red bell pepper
2 small bird's eye chilis (or use the equivalent of dried chili flakes)
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
2 tablespoons olive oil
2 teaspoons paprika
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon granulated sugar

Steps:

  • Place all the ingredients for the marinade in a food processor and whizz around until very finely processed.
  • Place the chicken pieces in a mixing bowl and pour the marinade over. Mix through until the chicken is completely coated.
  • Cover the chicken and place in the refrigerator to marinade for 2 hours.
  • Pre-heat the oven to 200°C / 400°F
  • Arrange the chicken pieces on a baking tray and pour any remaining marinade over the chicken.
  • Bake for 20 - 25 minutes or until the chicken reaches an internal temperature of 75°C / 165°F
  • Remove from the oven and serve with a bowl rice or a plate of french fries, and a slice of garlic bread.

Nutrition Facts : Calories 259 kcal, Carbohydrate 6.3 g, Protein 33.6 g, Fat 10.8 g, SaturatedFat 2.1 g, Cholesterol 87 mg, Sodium 366 mg, Fiber 1.2 g, Sugar 3.4 g, ServingSize 1 serving

PERI PERI CHICKEN THIGHS RECIPE (OVEN BAKED)



Peri Peri Chicken Thighs Recipe (Oven Baked) image

Crispy skin Peri Peri Chicken Thighs, baked in the oven, perfect recipe for a weeknight dinner! Serve it with some rice or potatoes and coleslaw.

Provided by Adore Foods

Categories     Dinner

Time 50m

Number Of Ingredients 9

5-7 fresh Bird eye chili, depending on how spicy you want it
1/2 to 1 cup extra virgin olive oil, depending on how thin you want it
4 medium garlic cloves
juice from 1 lemon
1 bay leaf
1 tablespoon smoked paprika
1 teaspoon dried oregano
salt and pepper
8 chicken thighs skin on

Steps:

  • Prepare your chili, discard stems and roughly chop them.
  • Place all the ingredients from Peri Peri sauce list in a food processor fitted with a metal blade/ blender and blend until smooth. Check if you are ok with the texture of the sauce (I like mine a bit coarse, not very smooth. If you prefer it smoother blend the mixture some more). Pour the mixture into a small glass jar and place it in the fridge.*
  • Place chicken thighs (or whole chicken/ butterflied chicken, chicken legs) in a bowl or Ziploc bag, add generous amount of Peri Peri sauce, cover or seal the bag and place it in the fridge for at least 2 hours (overnight would be ideal).
  • Preheat your oven at 400F/ 200C. Spray some olive oil on a skillet/ baking pan, add marinated chicken and bake it for 40 minutes or until chicken is cooked, basting with some more sauce after 20 minutes in the oven.
  • Serve with extra Peri Peri sauce next to rice or baked potatoes. Add some coleslaw too.

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

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